The useful part
How to prep it
- 1
Whisk the eggs with salt. Scramble them gently in a lightly oiled skillet until just set.
- 2
Warm the beans with cumin and 2 tablespoons water, then mash about one-third so the filling holds together.
- 3
Fill four tortillas with beans, eggs, cheddar, and salsa; top with the remaining tortillas.
- 4
Toast the quesadillas for 2 to 3 minutes per side until crisp. Cool, cut into wedges, and wrap.
Work with what you have
Easy substitutions
Use the closest swap that fits what you have and how you plan to pack it.
black beans
pinto beans or refried beans
cheddar
Monterey Jack or pepper Jack
Make the next meal easier
Leftover plan
Leftover plan
Warm extra wedges for a snack, or turn the filling into a bowl with greens and salsa.
Storage
Cool portions before sealing. Refrigerate what you will eat within 3 days and freeze the rest in dated containers.
Reheat
Thaw overnight if frozen, then reheat in a dry skillet for crisp edges or microwave briefly.
Food safety guidance
For cooling, storing, and reheating details, use the USDA references below.